Apple Cider Chicken
- 1 large onion, peeled and cut into eighths
- 1 large lemon, sliced into thin rounds
- 2 cups apple cider, homemade or storebought
- 1/4 cup olive oil
- 1/4 cup chopped fresh thyme, plus more for garnish
- 2 Tbsp. apple cider vinegar
- 2 tsp. Dijon mustard
- 2 garlic cloves, minced
- 2 bay leaves
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 6-8 chicken legs or thighs
- 2 large apples, each sliced into eighths
- 1 lb. small, red or Yukon Gold potatoes, halved
Place a gallon size heavy-duty zip-top bag into a large bowl. Place the onion and next 10 ingredients into the zip-top bag, combining well. Add the chicken to the marinade. Close the bag, place in the refrigerator to marinate for at least 4 hours or up to 24 hours.
Preheat oven to 350 degrees. Arrange the chicken pieces in a large roasting pan skin-side up. Pour all of the marinade, including onions and lemons over and around the pieces. Tuck the apples and potatoes around the chicken. Cook for 1 hour and 15 minutes, stirring once halfway through to re-coat everything with the marinade.
- Added a healthy splash of Balsamic Vinegar right before cooking. (Several reviews commented the dish was too sweet.)
- Used Simply Apple juice instead of Apple Cider (it was out of season and I didn’t feel like hunting it down or over paying)
- Removed both the apples (to curb the sweetness) and potatoes (many comments didn’t care for the potatoes) served over rice for a starch.